Chocolate Cherry Coffee Cake

Directions

1. Preheat oven to 350 degrees. Grease and flour a 9- or possibly 10-inch tube pan with a removable bottom.
2. Combine filling ingredients, set aside. In a separate bowl combine dry cake ingredients.
3. In a large bowl with an electric mixer at low speed, beat the sugar and butter till well blended, then increase speed and beat for about 2 to 3 min, till fluffy. Reduce speed to low and add in Large eggs, one at a time, beating after each addition. Continuing at low speed, alternately adding the dry ingredient mix and the lowfat sour cream. Fold in the vanilla and beat till the batter is smooth. Stir in the dry cherries.
4. Spoon 1/3 of the batter into the prepared pan, sprinkle with half the chocolate mix. Top which with half the remaining batter, then the remaining chocolate mix. Carefully spread the remaining batter over the top.
5. Bake for about 1 hour and fifteen min, or possibly till a cake tester comes out clean. Cold cake in pan on wire rack for 10 min, before loosening cake from side and removing bottom of pan. Invert the cake onto a plate and remove the bottom of the cake pan, then immediately invert the cake back onto a wire rack to cold completely (the right side will be up).
6. If you like, drizzle top with melted chocolate or possibly white chocolate or possibly sprinkle with confectioner's sugar.
7. This recipe yields 10 to 12 servings.
8. Description: "Here's an impressive cake to serve at your next brunch, coffee klastch or possibly late night dessert party. A classic lowfat sour cream coffee cake is given a decadent touch with the addition of chocolate chips and tart dry cherries."